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Apple cider vinegar is an all-rounder in the kitchen. With fruity aromas and a pleasant acidity, it refines salads, soups, and sauces. Natural and unprocessed, it is made exclusively from apples and has been one of the classic pantry staples in German kitchens for generations.
Quick facts about apple cider vinegar
- Apple cider vinegar is produced through a fermentation process. The quality of the raw materials determines the taste. Inferior products are made from apple scraps. High-quality apple cider vinegar is obtained from the whole fruit. After fermentation, the fruit vinegar should be left to mature for a short period.
- Even in our grandparents' time, apple cider vinegar in water served as a refreshing thirst quencher.
- You can easily make apple cider vinegar yourself: add a small amount of apple cider vinegar to apple wine or apple cider and wait a few days.
- Apple cider vinegar has been used in traditional home remedies for generations.
Apple cider vinegar — A trendsetter with history
Humans have been using vinegar for 10,000 years. The ancient Babylonians extracted it from the sap of the date palm. Egyptians, Greeks, and Romans discovered vinegar by chance as a byproduct of winemaking. It was not until the 18th century that scientists discovered the chemical process behind it, realizing that vinegar fermentation is an oxidative process involving microorganisms.
Production and varieties
In the production of apple cider vinegar, apple cider or apple wine is mixed with acetic acid bacteria. These convert the alcohol into acetic acid. Natural apple cider vinegar is not filtered and contains the so-called "mother of vinegar" — a visible cloudiness that indicates a natural production method.
Commercially, a distinction is made between clear (filtered) apple cider vinegar, which is mild and beginner-friendly, and naturally cloudy, unfiltered apple cider vinegar, which has a more complex taste and is often preferred by apple cider vinegar enthusiasts.
Apple cider vinegar in the kitchen
With its fruity, mild acidity, apple cider vinegar refines numerous dishes. Classically, we use it for:
- Salad dressings — particularly good with lamb's lettuce, carrots, and beetroot salad
- Marinades for poultry, pork, or vegetables
- Sauces such as vinaigrettes, mustard sauces, or chutneys
- Pickled fruit and vegetables — Bavarian apple chutney, pickled onions
- Refreshing drinks — as a switchel with water, honey, and ginger
- Baking — as a natural leavening agent partner for baking soda
What to look for when buying?
When buying apple cider vinegar, look for the following quality features: natural and unfiltered, ideally organic, without additives or flavorings, and preferably bottled in glass. High-quality apple cider vinegar is made from the whole fruit and not from peel remnants.
Storage
Thanks to its acidity, apple cider vinegar has a very long shelf life. Store it in a dark place at room temperature. A mother of vinegar that may form after being left for a long time is not a defect, but a sign of natural production.
